Roasted Smashed Carrots – Simple, Flavorful, and Light
These Healthy Smashed Carrots are crispy on the outside, tender in the center, and full of natural sweetness. Roasted with herbs and olive oil, they’re a perfect clean-eating side dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
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1½ lbs carrots, peeled and cut into 2–3 inch chunks
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2 tablespoons olive oil
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½ teaspoon garlic powder
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1 teaspoon chopped fresh thyme or rosemary (or ½ tsp dried)
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Salt and pepper to taste
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Optional: lemon zest, chili flakes, chopped parsley
Instructions
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Boil carrot chunks in salted water for 12–15 minutes until fork-tender. Drain and cool slightly.
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Preheat oven to 425°F.
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Place carrots on parchment-lined baking sheet and gently smash each with the bottom of a glass or fork.
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Drizzle with olive oil, sprinkle with garlic powder, herbs, salt, and pepper.
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Roast for 25–30 minutes, flipping halfway, until crispy and golden.
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Garnish with fresh herbs, lemon zest, or chili flakes. Serve warm.
Notes
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For extra flavor, finish with feta or tahini drizzle.
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Best served fresh but reheats well in oven or air fryer.
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Use baby carrots if preferred, but adjust boiling time.